Autumn Pumpkin Loaf

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2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
2 large eggs
1 15 ounce can of pumpkin pureé
1/2 tablespoon grated fresh ginger
1 1/2 cups granulated sugar
1 cup olive oil

1/2 cup raw pumpkin seeds
2 tablespoons dark brown sugar 

Instructions 

Preheat oven to 350°. Lightly coat a 9x5" loaf pan with oil
Line bottom of pan with parchment, leaving a generous overhang on both long sides. 

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl. 

Whisk eggs, pumpkin purée, ginger, and 11⁄2 cups sugar in a large bowl. Stream in oil, whisking continuously until well combined. 

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to over mix.  

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes. 

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack.